Peanut Butter And Banana Wraps Recipes

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PEANUT BUTTER AND BANANA WRAPS



Peanut Butter and Banana Wraps image

Wrap up sliced bananas, creamy peanut butter and chocolate chips in flour tortillas. Is it a fun weekend lunch, a great afternoon snack or a simple indulgent dessert? You can decide.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 4

Number Of Ingredients 5

1/2 cup creamy peanut butter
4 whole wheat or regular flour tortillas (8 to 10 inches in diameter)
1/4 cup honey
2 small bananas, sliced
1/4 cup miniature semisweet chocolate chips, if desired

Steps:

  • Spread 2 tablespoons of the peanut butter evenly over each tortilla. Drizzle 1 tablespoon of the honey over each tortilla. Top with banana slices and chocolate chips.
  • Roll up tortillas. Secure with toothpicks.

Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg

PEANUT BUTTER & FRUIT WRAPS



Peanut Butter & Fruit Wraps image

Make and share this Peanut Butter & Fruit Wraps recipe from Food.com.

Provided by Dancer

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

4 8-inch fat-free flour tortillas (6 to 8 inches in diameter)
1/2 cup reduced-fat peanut butter
1/4 cup strawberry all-fruit spread or 1/4 cup pineapple spreadable fruit
2 medium bananas, thinly sliced (2 cups)
1/4 cup low-fat granola

Steps:

  • Spread tortillas with peanut butter, then with spreadable fruit.
  • Top with bananas.
  • Sprinkle with granola.
  • Roll up tortillas.

Nutrition Facts : Calories 52.5, Fat 0.2, SaturatedFat 0.1, Sodium 0.6, Carbohydrate 13.5, Fiber 1.5, Sugar 7.2, Protein 0.6

PEANUT BUTTER BANANA WRAP



Peanut Butter Banana Wrap image

Make and share this Peanut Butter Banana Wrap recipe from Food.com.

Provided by Entropy

Categories     Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

1 small banana
1 small tortilla
1 tablespoon creamy peanut butter

Steps:

  • Spread peanut butter on the tortilla.
  • Slice banana into thin pieces.
  • Place banana pieces onto half of the tortilla, on top of the peanut butter. Don't try to over fill the tortilla!
  • If the banana is too big, just eat the extra slices.
  • Fold the tortilla in half, to cover the banana slices.
  • Microwave 20-30 seconds.

PEANUT BUTTER AND BANANA PUDDING PIE



Peanut Butter and Banana Pudding Pie image

This decadent pudding pie capitalizes on the iconic duo: peanut butter and banana. A sweet amalgamation of banana pudding and peanut butter pie, this dessert has "crowd favorite" written all over it. Be sure to note that the recipe calls for a deep-dish pie plate, as the filling would overfill a standard pie dish. Top with crumbled wafers and banana slices, as desired.

Provided by Darcy Lenz

Time 9h35m

Yield 10

Number Of Ingredients 21

2 ¾ cups crushed vanilla wafers
2 tablespoons white sugar
½ teaspoon kosher salt
½ cup unsalted butter, melted
1 cup creamy peanut butter, divided
1 tablespoon unsalted butter
1 medium ripe banana, thinly sliced
1 cup confectioners' sugar, sifted
4 large egg yolks
1 cup white sugar
¼ cup cornstarch
¼ teaspoon kosher salt
2 ¼ cups half-and-half
4 tablespoons unsalted butter, softened, cut into pieces
2 teaspoons vanilla extract
1 teaspoon banana extract
¾ cup crushed vanilla wafers
1 medium ripe banana, thinly sliced
1 cup heavy whipping cream
2 tablespoons confectioners' sugar, sifted
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk cookie crumbs, sugar, and salt for crust together in a medium bowl. Stir in the melted butter until mixture is coated and moist. Press the crumb mixture evenly along the bottom and up the sides of a 9-inch, deep-dish pie plate.
  • Bake crust in the preheated oven until golden brown and firm, 10 to 12 minutes. Cool completely on a wire rack.
  • Melt 1/2 cup of the peanut butter and butter for the peanut butter layer in a small saucepan over medium-low heat, whisking to combine. Once melted, set aside to cool slightly, about 2 minutes. Pour mixture into bottom of the cooled crust, carefully smoothing into an even layer with a silicone spatula. Arrange the banana slices in an even layer over the peanut butter.
  • Combine the remaining ½ cup peanut butter and confectioners' sugar in a medium bowl. Cut the peanut butter into the sugar using a fork until a crumbly, streusel-like mixture forms; you will get about 2 scant cups of this mixture. Sprinkle about half of this mixture over the sliced bananas. Gently press with clean fingertips into a relatively even layer. Place pie in refrigerator while you make the pudding.
  • Beat egg yolks for banana pudding layer with a whisk in a medium bowl until well combined; set aside. Whisk together the sugar, cornstarch, and salt in a medium saucepan to evenly combine. Whisk in half-and-half, making sure all ingredients are well distributed. Place the pan over medium heat; cook, stirring constantly, until mixture has thickened slightly and gently begins to simmer, about 10 minutes.
  • Remove pan from heat and, while whisking rapidly, slowly drizzle about ½ to 1 cup of the hot cream mixture into the eggs to temper. Keep whisking until smooth and combined. Pour the egg mixture into the pan and return to medium heat. Cook, stirring constantly, until mixture thickens further, 3 to 6 minutes. Remove pan from heat and whisk in the butter, vanilla, and banana extract.
  • Pour the pudding mixture into a large mixing bowl and press a sheet of plastic wrap onto the surface of the pudding to prevent a "skin" from forming. Cool to room temperature, 20 to 30 minutes.
  • Once pudding has cooled, pour about half of the pudding into the pie shell. Sprinkle the crumbled wafers in an even layer over top. Arrange the banana slices over the wafers. Sprinkle the remaining peanut butter crumble mixture over the bananas. Pour remaining pudding over top. (Some of the peanut butter crumble and banana slices may float towards the surface; that's just fine. Smooth the surface as well as you can with a silicone spatula.) Place a piece of plastic wrap directly onto surface of the pudding filling to prevent a skin from forming. Refrigerate for 8 hours, or overnight.
  • When ready to serve, combine heavy cream, confectioners' sugar, and vanilla for topping in a chilled mixing bowl. Beat with an electric mixer fitted with a whisk attachment until medium-soft peaks form. Spoon the whipped cream on top of the pie.

Nutrition Facts : Calories 934.1 calories, Carbohydrate 98.1 g, Cholesterol 174.4 mg, Fat 57.1 g, Fiber 3.5 g, Protein 12.8 g, SaturatedFat 25.3 g, Sodium 492.6 mg, Sugar 41.8 g

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